Rosauer's has boneless top round roast for $3.59 lb so I'm going to do one up for a shin dig at the neighbor's tomorrow. I think it's the same muscle as a london broil only thicker right? I'm figuring EVOO and SPOG overnight and pop it in the smoker at 230f till I get an IT of 150. Should be pretty quick I assume. Never done one before but does this sound ok? never done one before but should be like cross rib or tri tip I assume? 2 or 3 hours? Any suggestions?